I love pumpkin, and cook a bunch of it down from scratch using the oven version of this recipe every year. As such, I've always got a bunch of it around this time of year. And, like everyone else in the Midwest, I've got a ton of zucchini around. This recipe uses a little of both, and it's delicious.
- 3 eggs, slightly beaten
- 2 cups sugar
- 1 Tablespoon vanilla
- 2 cups pumpkin puree, from a can or fresh
- 1 cup shredded zucchini
- 1 cup butter or margarine, melted
- 3 cups flour
- 1 Teaspoon baking powder
- 1/2 Teaspoon salt
- 1/2 Teaspoon cinnamon
- 1/2 Teaspoon ground nutmeg
- 1/2 Teaspoon ground cloves
- 1 cup chopped or ground walnuts (optional)
- (I added a cup of chocolate chips)
Spray two bread loaf pans, or a loaf pan and a round cake pan, as I did. Mix eggs, sugar and vanilla in a bowl. Stir in pumpkin puree and butter(or margarine). Mix flour, baking soda, and spices in a separate bowl. Stir dry ingredients into the first bowl containing the egg mixture. Stir in the shredded zucchini. Stir in nuts and chocolate chips, if you are using them. Divide the batter into the two pans. Bake at 350 for 45 to 50 minutes. Test bread with a knife or a toothpick to see if it is done. Remove the bread from the oven and let rest for ten minutes before cooling on a wire rack.